Weeknight Sesame Teriyaki Chicken with Ginger Rice.
This Weeknight Sesame Teriyaki Chicken with Ginger Rice is quick, flavorful, and perfect for busy evenings. A sweet-savory chicken paired with fragrant ginger rice that everyone will love!
Equipment
- Large Mixing Bowl
- Skillet or Wok
- Rice cooker or pot
- Cutting Board
- Knife
- Measuring cups and spoons
Ingredients
- 4 tablespoons sesame oil
- 1/2 cup Panko breadcrumbs
- 1/4 cup raw sesame seeds
- Crushed red pepper flakes to taste
- 2 tablespoons chopped chives or green onions
- 1/2 cup low sodium soy sauce or tamari
- 1/4 cup honey
- 3 tablespoons rice vinegar
- 2 cucumbers thinly sliced
- 1 pound boneless skinless chicken thighs or breasts thinly sliced
- 2 teaspoons corn starch or flour
- 4 cloves garlic minced or grated
- Black pepper to taste
- 1 inch fresh ginger grated
- 2 red or orange bell peppers thinly sliced
- Steamed white or brown rice for serving
Instructions
- In a large mixing bowl, combine the low sodium soy sauce or tamari, honey, rice vinegar, minced garlic, grated ginger, and black pepper. Whisk until well combined. Add the sliced chicken to the marinade and let it sit for about 15 minutes.
- While the chicken is marinating, prepare your rice according to package instructions. Add about 1 tablespoon of grated fresh ginger to the water while the rice cooks for flavor.
- Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and sprinkle the corn starch or flour over the chicken. Cook chicken for about 5-7 minutes until golden and cooked through.
- Add the sliced red or orange bell peppers to the skillet and stir-fry for 3-4 minutes. Pour the reserved marinade into the skillet and simmer for 2-3 minutes until thickened.
- Toast the Panko breadcrumbs and raw sesame seeds together in a small pan over medium heat until golden brown, watching carefully to avoid burning.
- Serve the ginger rice topped with the teriyaki chicken and vegetables. Sprinkle with toasted Panko, sesame seeds, and chopped chives or green onions. Add thinly sliced cucumbers on the side.
Notes
- Use organic honey or maple syrup as a natural sweetener alternative.
- Substitute brown rice for white rice to increase fiber and nutrients.
- Add extra vegetables like broccoli or snap peas for more nutrition.
- Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to a month.
- To thicken sauce further, mix additional corn starch with water and add while simmering.